I made miso tantanmen with black sesame paste except with superior Chad Chinese Chenmian hand pulled noodles instead of my homemade ramen. I gotta say I prefer thicc noodles!
Who wants to hear about how I made one pot chicken and rice and my rice was mushy in the middle, burnt on the bottom, and crunchy(underdone) around the edges
Happy February Everyone! Still trying to wrap my head around the idea that it is 2015, time flies!
So since my last blog post quite a lot has changed, for one I am no longer in Australia (long story). I left end of January and set off to Vancouver for a week to visit some friends and now I am in Florida for a couple weeks staying at my family home here. Florida is such a relaxing place and I…
Seriously, anyone who didn’t know about how to make this didn’t have parents/relatives who cooked.
Y’all need to pick up a cookbook. Or watch Julia Child.
Sorry everyone didn’t grow up in a household where their caretaker cooker or knew how to cooked. Some of us didn’t grow up in a household with fresh fruits and produce. Some of us didn’t have the money to spend on a shit ton of garlic.
So how about enjoy the video instead of being a snobby bitch.
Also Julia Child would be ashamed of people behaving like that. Her whole deal was just… Making cooking accessible for people. Hell, she had a whole segment devoted to “oh, nobody taught you how to cook eggs? Here’s how you do that.” A significant part of her show was basics that people take for granted (and though the equipment may have changed somewhat, its still pretty helpful). My dad had busy parents who didn’t have the time or knowhow to cook, and he learned from watching Julia Child. French cooking made easy, here’s the basics everyone assumes you know but never taught you. And ever since, he’s had a love of cooking.
Stop putting people down for not knowing basics. Everyone is a beginner at some point or another.
I grew up in a healthy-eating cooking-skilled household and I did not know that this existed.
Just shut up and spread the TikTok
So confit is a way of cooking things, and it does marvellous things to many things.
You put stuff in oil and slow cook it. That’s confit. Garlic confit? Put it in oil and slow cook it. Chicken confit? You put it in oil and slow cook it.
(side note: confit historically means to preserve by cooking at a low temperature, (which often also meant a cure prior to cooking). So Fruitconfit is fruit that’s been cooked at a low temperature in a very concentrated sugar solution, not in oil. Nowadays, confit usually just means cooking slowly in oil outside the context of fruit and does not imply a curing process)
Compared to deep frying, almost no moisture is lost, and the flavour is not changed via the maillard process because it doesn’t happen. There is no charring or searing done to the meat/whatever you’re confitting.
For veg in general, to confit them will cause them to become ultratender, as fibers and stuff will partially break down, cell walls will collapse, but no moisture will be lost. And their flavour will mostly remain; for garlic in particular, the hot garlicky taste, the result of the allicin, which is a result of crushing or chopping the garlic, will never come out. The chemicals will break down under that amount of heat.
The oil does not terribly seep into the food by the way; it’s already saturated with water, and unless that water leaves, the oil doesn’t have a place to seep into. It’s saturated already, and the result of connective tissue breaking down, or fibres breaking down, is lessroom for fluids. Which is why a carrot can be nice and dry, go into a hot oven, and come out floppy and moist, as the water inside can no longer be held by its inside, and available, unabsorbed water = wet.
You do get a thin layer of oil coating the outside of the food.
This means that confit’ing a food item is actually very close to steaming that item at a particular temperature, or cooking it sous vide; in either case, the item does not dry out and slowly reaches its final temperature.
@brattylikestoeat the damned garlic wars was back on my dash this morning.
I like this post. Video with technique. Somebody being a dick. Other people saying don’t be a dick. Super helpful science dump that I enjoy a ton.
In French “confit” just means “preserved”; slow-cooked meat packed beneath oil or fat is the most familiar one…
…but here are a couple of other examples…
Here’smore info about how to make preserved lemons at home.
I highly recommend reading the notes on this post, which are fantastic if you like tumblr fights with all the seasonings (and stressful if you don’t.)
However, regardless of your *checks notes* socioeconomic status, alignment with colonisers, general life knowledge, cringiness and/or boiling rage - here’s a tip that isn’t there yet apparently
Check to make sure the fucking cooking pot is oven safe, okay
Learn How to Make Self Rising Flour Learn How to Make Self Rising Flour and stop paying extra at the grocery store. Three ingredients are needed and you probably have them in your pantry.
This was jsut a flatbread. I’d probably make it again, but with more cheese. Needs to remind me of something from bertucci’s
Also they use pork fat for this??? Is that kosher?? I thought all pig was offlimits. Have the peeps taught you nothing?
Anyways, that’s the cooking for this week. Let me know what you thought! Do you want to hear any more about any particular dish? Do you want to hear about anything else related to Jewish cooking? Feel free to send me an ask if you’re so inclined!
Much love to y’all and Happy Passover to those who celebrate ^_^
This salad was pretty nice, but honestly functions better as a chilled side dish. It’s just carrots that get boiled briefly and then get a nice sauce on top of them. The cumin and the cinnamon pair nicely against each other well, rather intriguing! The spiciness of both work to bring each other out and really helped take the cinnamon out of the context of a dessert. Not surprising maybe because the recipe hails from Morocco.
That’s right. I made leavened bread this passover and lemme tell you a thing it was DELICIOUS.
Well, except for the fact that it was very tough and doughy. I think I added too much flour and didn’t knead it as much as I should have, but that’s besides the point! The challah was MADE. It was DELICIOUS. And I WON’T hear anything more about it!
So for my next few recipes, I’m wide open in April. What kind of food would people be interested in seeing? Breads? Breakfast foods? More veggies? What am I thinking of for passover? Lemme know in the comments or send me a question!
Also, tomorrow, I’ll be starting my series on Jewish Candy! That means a lot of things and I’m just gonna look into what sparks joy to me to talk about. I hope you enjoy the sweets on your dash when you see them ^>^
Finally, friendly reminder this all comes out of my pocket. Nobody is obligated to pay anything, but if you’d like to help me pay for some ingredients, my venmo is @ jewliejewlia
This is a veggie dish from Eastern Uganda. I’m worried about even starting with calling it that because I don’t want this dish to end up being exoticized in the process. This is essentially just kale with tomatoes and a variety of those red and yellow spices like turmeric and paprika. Very flavorful as usual due to the spices and the warmth of the dish. I ended up using spinach, but would like to try it with kale or collard greens. Not sure how much would change though to be honest with you. 8.5/10
This dish would probably have been a lot better if left to actually marinate properly. Instead, it just ended up being pre-pickled zucchini. The mint and basil in this recipe definitely would be the most flavorful notes of this dish, but ultimately, I’m not convinced you would have gotten much out of it if you didn’t effectively tie the herbs to the zucchini in the first place. 4/10
I luckily haven’t had to deal with much chronic pain or hand pain yet, especially with regards to baking (crochet is another story). That said, these look like some pretty solid tips! There’s also some in the comments section.
As this link nears five hundred notes, I’m just… very quietly touched at how many people are sharing it. Whether they need it themselves (or think they will someday), or know someone else who might need it, the fact that all of them are sharing the sentiment of “I want the people who love doing this thing to be able to keep doing the thing that they love” is… yeah. It makes me happy.
